Paella Mixta
ID: 4a974841...
A giant, authentic Spanish Paella Mixta cooked outdoors by a professional hotel chef. It combines seasoned pork, chicken, fresh seafood, and vibrant vegetables, all slowly simmered in a single large pan with rich chicken stock, saffron, and traditional seasonings.
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🍳 요리 흐름
Sauté garlic, chicken, and pork in olive oil, then add bay leaf, thyme, onions, and bell peppers. → Stir in green beans, peas, seasoning spices, tomato frito, and white wine. → Add paella rice in a cross shape, stir, and pour in chicken stock to submerge all ingredients. → Arrange parsley, pimentos, mussels, prawns, fish, and white asparagus beautifully on top. → Gently press the toppings down and simmer undisturbed until the liquid is absorbed and the rice is cooked.
조리 단계
간단한 조리 순서
Sauté garlic, chicken, and pork in olive oil, then add bay leaf, thyme, onions, and bell peppers. → Stir in green beans, peas, seasoning spices, tomato frito, and white wine. → Add paella rice in a cross shape, stir, and pour in chicken stock to submerge all ingredients. → Arrange parsley, pimentos, mussels, prawns, fish, and white asparagus beautifully on top. → Gently press the toppings down and simmer undisturbed until the liquid is absorbed and the rice is cooked.
소개
A giant, authentic Spanish Paella Mixta cooked outdoors by a professional hotel chef. It combines seasoned pork, chicken, fresh seafood, and vibrant vegetables, all slowly simmered in a single large pan with rich chicken stock, saffron, and traditional seasonings.
단계 1
Pour olive oil into a large paella pan and heat it up.
단계 2
Add minced garlic to the heated olive oil and sauté until fragrant.
단계 3
Add seasoned chopped chicken and pork to the pan, frying them until they are lightly browned.
단계 4
Toss in bay leaf and thyme to season the frying meat.
단계 5
Add finely chopped onions and bell peppers, stirring them into the meat mixture.
재료 목록
중요 사항
The absolute key rule is NOT to stir the paella once the rice and stock are added. This allows the rice to cook perfectly and forms a delicious caramelized crust at the bottom (known as socarrat).
If the rice is still too firm but the liquid is almost gone, gently pour extra hot stock onto the dry spots without stirring the rice.
Add delicate toppings like seafood, fish, and asparagus last because they cook much faster than meat.
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